2019 SPRING Cooking Class Schedule

Transcription

1 2019 SPRING Cooking Class Schedule ABOUT OUR COOKING CLASSES - Cooking at the Cottage is Louisville s premier cooking class destination. Winner of the Best of Louisville s 2011 Critic s Choice Award for our classes, we strive to make our classes a means of discovering the pleasures of the kitchen. Our instructors will share their knowledge, techniques and tips with you, giving you the confidence needed to make cooking a simple, fun and creative experience! Whether you choose a demonstration or hands on class, bring your appetite, as you will have the opportunity to sample each dish that has been prepared. Whether you are a gourmet chef, seasoned home cook or don't know the difference between a stockpot and a sauté pan, you'll find classes that give you the confidence and skills to cook great food. We offer a number of different styles of classes: DATE NIGHT is a HANDS ON class, designed as a way for two individuals (a couple, two friends, girls night out, family members, etc.) to enjoy an evening together, creating their own meal, socializing with others, and in the process, learning a thing or two! These classes are extremely popular, so sign up early to ensure your spot! Remember when registering ~ 1 table = 2 individuals so please use the number(s) of tables you desire when making your reservation. DEMONSTRATION is a class where the chef prepares each dish, step by step, as the students follow with a recipe packet and are encouraged to ask questions of the chef. You are served a large appetizer portion of each dish. HANDS ON is a class where students work at tables, raised to counter height, use individual induction burners, knives, cookware, etc. to prepare each recipe under the direction of the chef instructor. You will be served a large appetizer portion of what is prepared. PARTIAL HANDS ON is a class that combines demonstration, lecture and taking a turn at making the subject food yourself under the direction of the chef instructor. You will be served a large appetizer portion of each dish. BASIC TRAINING & INTERMEDIATE TRAINING are 6 week, hands on series, where students meet once a week to thoroughly explore various topics & techniques including basic knife skills, stock & sauce making, working with various proteins beef, chicken, fish & seafood pasta from scratch, to name a few. You will be served a large appetizer portion of what is prepared each evening. GIVE A GIFT CERTIFICATE FOR A COOKING CLASS OR MERCHANDISE Looking for that perfect gift? A gift certificate to a class, date night or for merchandise is the answer and can be purchased online! HOW TO REGISTER We have a fantastic line-up of classes coming your way, so choose your favorites and register early to insure your spot! We will be continuing to add classes to the schedule so check back often! We have ONLINE REGISTRATION for our classes or call us at to make your reservation! If you have a split payment or a store credit, please call the store to register. CANCELLATION POLICY Our cancellation & classroom policy is listed on the last page of this schedule; please take a moment to review before making your reservation. If you have any questions, please call and let us answer your question prior to making your reservation.

2 THE NEW HOME COOKING WELCOME TO MILK STREET YOU KNOW CHRIS HE'S THE GUY WITH THE BOW TIE Cooking at the Cottage Welcomes Christopher Kimball s Milk Street Cooking Classes Milk Street Cooking Classes are here! In Fall 2018, Christopher Kimball commissioned about ten cooking schools around the country to offer his classes in their classrooms. Cooking at the Cottage is among those schools. Recently, Lelia, Linda, and attended the Milk Street teacher education seminar at the Milk Street Cooking School in Boston and were taught in detail about the Milk Street philosophy of cooking. Now, we will be bringing that same philosophy of cooking to you right here at the Cottage. If you follow the Milk Street magazine, television series, or radio show, then you are already aware of the Milk Street approach. Chris Kimball has travelled the world to bring ingredients, spices and techniques back to the home cook. The Milk Street theory is to have a diversity of tastes, textures and sensations in every dish. They like to create contrast between and among taste, texture and sensation as much as harmony and balance. If you really want to wake up your cooking, then don't miss these. The Milk Street classes are expected to sell out quickly, so please sign up early.

3 Friday, February 22 nd 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Shrimp and Grits with Red Eye Gravy, Andouille Sausage, Peppers and Fried Green Tomato Beef Sirloin with Leek, Corn and Country Ham Sauce, Sweet Potato Grits, Roasted Vegetables and Poached Egg Adult Spiked Hot Chocolate *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. KIDS CLASS! Saturday, February 23 rd 11:30 1:30 pm Perfectly Prepared Pasta ~ Kids Class Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Pasta seems to be a universal favorite among both adults and kids. Learn to make some of your favorites and show off your new found skills to family and friends! Menu: Easy Fettuccini Alfredo Easy Bolognese One Pot Pasta Primavera with Lemon Butter and Parmesan ** (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision) *** when registering, please list the child s name and age in the comment section. Saturday, February 23 rd 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Candied Bacon, Onion, Kale Frittata with Black Pepper Cream Seared Chicken Breast with Blue Cheese and Crème Fraiche, Mashed Potatoes and Brussels Sprouts Apple Butter Cheesecake with Cinnamon Crème *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Monday, February 25 th 6:30 9:00 pm Let s Roll Another One ~ Advanced Sushi Hands On Class Lelia Gentle DreamCatcher Farm $70.00 Hungry for Sushi - let s try something different. This class will build on the basics of making sushi and add a few fun techniques and methods. We will learn how to use the kitchen torch to finish rolls, make tempura batter, prepare tamago (Japanese omelet), and make those wonderful, crunchy tempura flakes found on so many of those wonderful sushi rolls. We ll also be making those great sauces that go with sushi spicy mayonnaise, yum yum sauce and Japanese barbeque sauce. Menu: Torched Salmon Nigiri Tempura Roll ~ tempura vegetables, cucumber, avocado with masago on the outside topped off with eel sauce & sesame seeds Futomaki with Tamago & Vegetables Crunchy Shrimp Roll with Tempura Flakes Mango Sushi Roll Wednesday, February 27 th 6:30 9:00 pm Fresh Pasta from Scratch ~ Technique Class Hands On Class Sandra Gugliotta Dining Elegance Caterers $60.00 Unlock the secrets of making fresh egg pasta dough the way it is made in the kitchens of Italy. Under the watchful eye of Sandra, you will learn this art the same way she learned from the ladies in her Italian family. Making pasta from scratch is one of the most fulfilling experiences you can have; turning flour and egg into a tender, luscious sheet of dough ready to be used in endless ways. A fun experience for the whole family and so rewarding! Menu: Bolognese Paglia e Fieno Lasagna Lemon Infused Fettuccini with Creamy Lemon Artichoke and Asparagus Sauce

4 NEW CLASS! Thursday, February 28 th 11:30 2:00 pm Wintertime Warmup Demonstration Class John Plymale Porcini $50.00 Winter weather is winding up but not completely gone. Come and enjoy some new dishes that will chase that chill away. Menu: Carrot and Fennel Salad with Shallot Vinaigrette and Pecan Smoked Bacon Crumbles Hearty Lentil, Sausage and Sweet Potato Soup Butter, Chive and Mustard Drop Biscuits Sunshine Cheesecake ~ New York Cheesecake topped with Glazed Multicolor Grapefruit Segments Thursday, February 28 th 6:00 9:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Friday, March 1 st 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Duck and Wild Mushroom Macaroni and Cheese Beef Tenderloin with Green Peppercorn Sauce, Roasted Vegetables and Stoneground Grits Chevre Cheesecake with Berries marinated in Port Wine *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Wednesday, March 6 th 6:30 9:30 pm Flawless French Macarons Hands On Class Gail Shackelford ACF Certified Pastry Chef $60.00 Please welcome Gail to the Cottage for her first class in our new kitchen! Learn to perfect the skills needed to create stunning French almond macarons, perfectly domed and footed, as well as making 2 types of buttercream for the filling. You will practice the preparation of ingredients, a fool proof way of mixing the batter, piping and baking these popular cookies. Each student will take home a small package of macarons to enjoy! Please bring an apron with you to class! Menu: Lemon Lavender Macarons Honey Vanilla Bean Macarons Bourbon Bean-To-Bar Cocoa Powder Macarons Thursday, March 7 th 11:30 2:00 pm A Trio of Irish Stews Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 Inspired by a visit to a traditional Irish pub in Boston last fall you will be dining on three different Irish stews and learning how to make them just in time to be included in your St. Patrick s Day celebration this month. Menu: Shepherd s Pie made with Lamb Irish Beef Stew Cottage Pie made with Beef Irish Soda Bread Irish Coffee Thursday, March 7 th 6:30 9:00 pm The Colorful Side of Italian Cooking Demonstration Class John Plymale Porcini $50.00 Spring is on its way and incorporating bright, fresh flavors in the kitchen are just what we ve been looking for. Take time out to learn a thing or two with these delicious dishes. Menu: Mussels on the Half Shell with Curried Crumbs Fennel, Citrus and Mint Salad Bucatini all' Amatriciana Sicilian Cannoli with Sun Dried Cherries, Almonds and Amaretto Friday, March 8 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Shrimp and Crab Etouffee served with Grit Cakes Pork Tenderloin with a Maple Hard Cider Glaze, Sweet Potato Puree, House Cured Bacon and Sautéed Greens Apple Turnovers topped with Salted Caramel *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

5 KIDS CLASS! Saturday, March 9 th 11:30 1:30 pm Basics of Cake Decorating ~ Kids Class Hands On Class Ages 7 12 years old Gail Shackelford ACF Certified Pastry Chef $50.00 Please welcome Gail to the Cottage for her first kids class in our new kitchen! Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade bakery buttercream frosting and much more. Each student will be provided with a 6 inch cake to decorate and take home, show off and enjoy! This is not a Wilton cake class it s SO much more! ** (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision) *** when registering, please list the child s name and age in the comment section. Please arrive early, with your supplies, as we will begin promptly at 11:30 am. ***Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase and would be happy to put a kit together for you ahead of time; just let us know by phone or . Saturday, March 9 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Penne Pasta with Artichoke and Tomato Sauce Alfredo topped with an Herb Crust Broiled Filet of Salmon with Leek and Saffron Veloute, Saffron Rice Pilaf and Ratatouille of Vegetables Cherries Jubilee with Crepes topped with Vanilla Ice Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Monday, March 11 th 6:30 9:00 pm Back to the Blue Zones ~ Plant Based/Gluten Free Hands On Class Mat Shalenko June Health & Wellness $50.00 Blue Zones is a concept used to identify a demographic and/or geographic area of the world where people live measurably longer lives. This menu is influenced by and will highlight foods from the top five areas: Okinawa (Japan); Sardinia (Italy); Nicoya (Costa Rica); Icaria (Greece); and among the Seventh-day Adventists in Loma Linda, California. Menu: Brown Rice and Edamame Bowl with Peanut Miso Dressing (Okinawa) Ikarian Bean Stew (Ikaria) Eggplant Alla Sarda (Sardinia) Roasted Squash and Black Bean Tacos (Nicoya) Chocolate Prune Cake (Loma Linda) Wednesday, March 13 th 6:30 9:00 pm Middle Eastern Pantry ~ Milk Street Class Demonstration Class Lelia Gentle DreamCatcher Farm $65.00 We travel the world learning how people put dinner on the table for flavorful weeknight meals, and at the center of it all are condiments, spices, oils and vinegars. By helping you create your own powerful pantry, you can literally change your cooking overnight. But it can be daunting to buy jars and bottles of things you are not sure how to use. We're here to demystify our favorite pantry staples from around the world and help you learn to reach for them often and with confidence. This month, we'll look at the staples that allow us to make Middle Eastern food any night of the week: tahini, pomegranate molasses, za'atar and sumac. In class, you will get to sample several varieties of each and learn to use them in multiple recipes. We'll make official Milk Street recipes like Harissa, Lamb Kibbeh, Lentils with Chard and Pomegranate Molasses, and Tahini-Almond Cookies. We'll also spend time to experimenting with using each in new creations of your making. Don't worry we'll be there to lend a guiding hand. Menu: Harissa Lamb Kibbeh Lentils with Chard and Pomegranate Molasses Tahini Almond Cookies Thursday, March 14 th 11:30 2:00 pm The Good Stuff Demonstration Class John Plymale Porcini $50.00 A crowd pleasing menu, perfect for any get together! Each of these offerings can stand alone or make a fabulous meal from start to finish. Menu: Pineapple Rum Strawberry Agua Fresca Cocktail Sausage and Pepperoni Pizza Bombs Savory Cabbage, Sheltowee Farm Mushrooms, Bacon and Orecchiette Pasta topped with Pecorino Romano Cheese Molten Red Velvet Lava Cake with Sweetened Mascarpone Cream Topping

6 Thursday, March 14 th 6:30 9:00 pm Happy Springtime ~ Cookie Decorating Workshop Hands On Class Anne Simpson Cookie Decorator $60.00 This class is open to both adults and kids ages 12 and up. Learn to decorate a variety of precious cookies, perfect for Easter or springtime, to give your family and friends or enjoy yourself. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the correct way to fill and use a piping bag for decorating as well as how to store leftover icing. Several different cookie decorating techniques, including working with royal icing, outlining and flooding cookies will be covered in class as well as tips for baking the perfect cookie. Anne will share her recipes for Traditional Sugar Cookies and Royal Icing. Students will take home four cookies they complete in this class ~ Big Bunny Fluffy Lamb Easter Egg Cute Chick *All tools, icings and cookies are supplied. KIDS CLASS! Saturday, March 16 th 11:30 1:30 pm Desserts Italian Style ~ Kids Class Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Italian dishes are crowd pleasers no matter what age you are. Now let s make some popular desserts from Italy and be sure to show off your new-found skills to family and friends! Menu: Tiramisu with a Twist Italian Spumoni Cookies Cannoli (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision) *** when registering, please list the child s name and age in the comment section. Saturday, March 16 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Classic Caesar Salad with Sundried Tomato Dressing Seared Boneless Pork Chops in a Sundried Cherry Sauce, Barley with Sundried Fruit and Brussels Sprouts and Carrots Chocolate Crème Brulee topped with Toasted Meringue *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Monday, March 18 th 12:30 3:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Monday, March 18 th 6:30 9:00 pm Saigon Street Food Demonstration Class Jessica Mach Pho Ba Luu $60.00 Wanting to capture the flavors she remembered from childhood, Jessica collaborated with her mother in Saigon on the menu and is using her mother s recipes. She refers to her dishes as Vietnamese comfort food, fresh and clean; and being around it every day makes her feel Louisville is a little closer to her homeland. Menu: Beef Pho ~ rice noodles and a medley of vegetables and herbs. thinly sliced rare steak & brisket in house made beef broth Banh Mi ~ grilled pork, marinated in lemongrass, made with pickled carrots, pickled daikon, cucumber, cilantro, pickled jalapeño, house-made pate and mayonnaise, served in a French baguette Asian Cabbage ~ purple and white cabbage tossed with lettuce, mint, basil, and tossed in fish sauce Avocado Smoothie Tuesday, March 19 th 11:30 2:00 pm Celebratory Sides: Transforming Vegetables ~ Milk Street Class Demonstration Class Lelia Gentle DreamCatcher Farm $65.00 We find that most people are eager to update their side dishes, which is perfect for Milk Street, because vegetables excite us more than any other ingredient in the kitchen. There s LOTS to say about vegetables. From a cooking theory point of view, many festive meals leave much to be desired. They are often adult baby food soft, fatty, mushy, salty. In this class we will teach you how to provide an essential element to any great meal! Menu: Roasted Carrots with Balsamic Raisins and Pine Nuts Roasted Butternut Squash with Ginger and Five Spice Deviled Cashews (Sri Lanka via Australia) Charred Kale with Garlic, Chilies and Lime Shaved Brussels Sprouts with Browned Butter Vinaigrette

7 Tuesday, March 19 th 6:30 9:00 pm Deadly Catch ~ Chopped Winning Champion Demonstration Class Josh Moore Volare Ristorante $65.00 Chef Josh Moore recently competed against three other notable chefs in the Food Network competition show Chopped, which aired on January 15 th and was titled Deadly Catch because each basket of random ingredients featured not only seafood but an item that could be considered a deadly catch. And you know, he won and was crowned Chopped Champion! Recreating all of the dishes he made in that episode was too difficult to do for class, but in keeping with the show s theme, Josh chose a seafood theme and included some of the components from the show, even his Sea Urchin Ice Cream. Spend the evening with us and Josh promises to fill us all in on his experience and what it was like to be a contestant. It will be a fabulous evening so join us! Menu: Chilled Seafood Salad with Lemon Citronette Baked Scottish Salmon with Cilantro, Dijon & Honey Aioli served over Sicilian Cracked Freekah and opped with Sea Bean Salad Famous Sea Urchin Ice Cream Wednesday, March 20 th 6:30 9:00 pm A Tour of Italy ~ Toscana Demonstration Class Sandra Gugliotta Dining Elegance Caterers $55.00 This region (Tuscany) is known best for its hearty cuisine from thick bean soups to delicious grilled meats. It has been described by locals as rustic, but refined using only quality local ingredients. The full-bodied red wines from the region are also some of Italy s most prized exports. The most famous of all cities is Florence known highly for its art & history. The regional landscape ranges from grape covered hilly vineyards to mossy covered mountains. The theme of this class is a flavorful sampling of traditional soups of the region ~ This region traditionally has a soup with every flavor or taste you can imagine. It is well known for this variety. Menu: Acquacotta (from the town of Grossetto) ~ Cooked Water ~ a mushroom broth with porcini mushrooms, tomato, and garlic with parmigiano egg flakes served over garlic rubbed toasted bread Cacciucco di Ceci Alla Toscana ~ Chickpea Stew ~ a hearty and bold chickpea thick broth/stew served atop garlic rubbed toasted bread and topped with peccorino romano Cipollata ~ Onion Soup ~ a hearty onion soup with tender pork rib meat, pancetta and sausage served atop toasted garlic rubbed bread slices Gnocchi di Ricotta in Brodo ~ Ricotta Gnocchi in Chicken Broth ~ a flavorful chicken broth with traditional spinach and ricotta gnocchi topped with a generous tasting of parmigiano reggiano Biscottini di Prato ~ Traditional Almond Biscotti ~ the long lasting twice baked almond cookies that are great for dipping in your morning coffee Thursday, March 21 st 6:30 9:00 pm Private Event Hands On Class Lelia Gentle DreamCatcher Farm Saturday, March 23 rd 11:30 2:00 pm A Work of Art ~ Painted Springerle Cookies Hands On Class Lelia Gentle DreamCatcher Farm $60.00 Spring just arrived, Easter, Mother s Day, and Derby are weeks away and the doldrums of winter are beginning to fade. Bursts of color are starting to peek out even in the most unexpected places. Learn to paint some colorful cookies to celebrate the days ahead and bring more color into your live. You will need some molded cookies that have already baked and cooled. Lelia will be providing you with several flavors of springerle cookies to paint during class. At the beginning of class, we will do a quick review of the making, pressing, drying and baking processes used to make springerle cookies. From that point on, class will be focused on painting these beauties. We will be using seasonal molds selected for the spring holidays. Just bring your artistic eye, a little patience and you will be surprised how easy this process is. You will take home your painted cookies and the confidence to paint molded cookies for any season! All supplies will be provided. *please eat before you come to class; lunch won t be provided Monday, March 25 th 6:30 9:00 pm No-Knead Artisan Breads Demonstration Class Brad Dillon Black Sheep Bakery $50.00 Popularized by the Sullivan Street Bakery in New York, no knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was purchased at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule Sundried Tomato, Kalamata Olive, Rosemary Loaf Asiago, Garlic, Black Pepper Loaf Cinnamon, Walnut, Cranberry Loaf Irish Soda Bread and suggestions for other variations

8 Tuesday, March 26 th 6:30 9:00 pm Garnishing and Creative Ideas for Food Presentation ~ Technique Class Hands On Class Lelia Gentle DreamCatcher Farm $60.00 It really is true that we eat with our eyes before we even taste anything, so don't stop once the recipe is finished. It's time to hone your knife skills and get ready to add the perfect finishing touch to all your dishes and platters. Some will be easy, some will be intricate, but all will be fun. We'll learn how to garnish beverages, soups, entrees and desserts. We will also learn to assemble great platters. Truly a feast for the eyes! Menu: Carrot Curls and Flowers Melon Cutouts Tomato and Lemon Roses; Strawberry Fans Vegetable Bundles Puff Pastry Cutouts Citrus Curls and Knots Winged Lemons and Cucumbers Herb Bouquets Soup Swirls Piping Juliennes Carrot Flowers *please eat before you come to class; a meal won t be provided Wednesday, March 27 th 6:30 9:00 pm Celebrating Holi ~ Festival of Colors Demonstration Class Bhavana Barde Bhavana Foods Catering $50.00 Holi, known as the Festival of Colors is celebrated on the full moon day falling in the month of Phalguna (February - March). Various colors and water are thrown on each other, amidst loud music, drums, etc. to celebrate Holi. Like many other festivals in India, Holi also signifies a victory of good over evil. Our menu will reflect an array of vibrant colors. Menu: Aloo Tiki Chaat ~ fried potato patties topped with tangy sweet tamarind chutney and spicy green chutney along with yogurt Mutton Rogan Josh ~ a Kashmiri delight, made with a blend of spices which are generally warm in nature, prepared using a slow cooking method Spicy Potato Saffron Rice Rose Falooda ~ is a cold dessert with origins in the Indian subcontinent, traditionally it is made with rose syrup. Thursday, March 28 th 6:30 9:30 pm Basics of Cake Decorating ~ Technique Class Hands On Class Gail Shackelford -- ACF Certified Pastry Chef $60.00 Learn all of the basics of cake decorating. Some of the topics that will be covered in this class are assembly, filling, crumb coating and flat icing the cake, borders and piping techniques, coloring the frosting, making homemade buttercream frosting and much more. Gail will also be demonstrating how to make Swiss Meringue buttercream. Each student will be provided with an 8 inch cake to decorate and take home, show off and enjoy! This is not a Wilton cake class it s SO much more! Please arrive early, with your supplies, as we will begin promptly at 6:30 pm. ***Ask for your supply list at signup. We offer these items for sale at the Cottage along with a 10% class discount on your purchase and would be happy to put a kit together for you ahead of time; just let us know. Friday, March 29 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Spinach and Feta Flatbread with Sundried Tomato Tapenade Pasta with Shrimp, Scallops, Prosciutto, Mushrooms, Pinenuts, Roasted Peppers in a Tomato Basil Cream Sauce with Asiago Cheese Lemon Curd Mascarpone Mousse Trifle with Berries *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Saturday, March 30 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Shrimp and Grits with Red Eye Gravy Boneless Breast of Chicken with a Blue Cheese Walnut Sauce, Whipped New Potatoes and Green Beans Almondine Apple Cranberry Bread Pudding topped with Chantilly Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

9 Wednesday, April 3 rd 6:30 9:00 pm Sweet Breads ~ Coffee Cake, Scones, Biscuits & Cinnamon Rolls Demonstration Class Brad Dillon Black Sheep Bakery $50.00 Springtime brings out the sweet side of the Black Sheep Bake Shop. So, just in time for your Easter, Derby and Mother s Day guests, not to mention gift giving from your heart and kitchen, break out the mixing bowl and the rolling pin, and prepare to WOW your friends with your baking skills. We will begin with an amazing Cinnamon Chip Coffee Cake that will become an instant favorite. We will also work on traditional scone skills with Almond Dried Cherry Scones and then learn the Way to Easy No Butter Scone that produces a very light, delicious sweet with little fuss or mess. And for your Thanksgiving table, Brad will show you how to make the Simplest Biscuit Recipe Ever ~ only two ingredients. Last, but not least, to save you that long trip to the mall, we will make a new and improved version of his To Die For Cinnamon Rolls from scratch, that will save you both gas money and calories. Friday, April 5 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Chicken and Chorizo Chowder with Sweet Potato and Corn Pork Loin Chops with Honey Balsamic Glaze, Polenta with Stilton Cheese and Stewed Vegetables Double Chocolate Bread Pudding with Sauce Anglaise *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Saturday, April 6 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Herbed Macaroni and Cheese with Shrimp and Crab topped with an Herb Crust Seared Beef Tenderloin with Sauce Chasseur, Roasted Potatoes and Glazed Carrots Lemon Cheesecake with Sweet Cream and Bourbon Marinated Strawberries *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Monday, April 8 th 6:30 9:00 pm Fresh Pasta & Gnocchi from Scratch ~ Technique Class Hands On Class Sandra Gugliotta Dining Elegance Caterers $60.00 Unlock the secrets of making fresh egg pasta dough the way it is made in the kitchens of Italy. Under the watchful eye of Sandra, you will learn this art the same way she learned from the ladies in her Italian family. Making pasta from scratch is one of the most fulfilling experiences you can have; turning flour and egg into a tender, luscious sheet of dough ready to be used in endless ways. A fun experience for the whole family and so rewarding! Menu: Radicchio and Gruyere Lasagna with Bechemel and Grated Cheeses Gnocchi Verdi Al Pesto ~ Spinach Ricotta with Traditional Homemade Pesto Tuesdays, April 9 th through May 14 th 6:30 9:00 pm Basic Training 101 ~ Technique Classes Hands On Class Lelia Gentle DreamCatcher Farm $ for a Six Week course. A six-week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine tune their skills and understand the whys of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook s knife and an apron to class each week, if you wish. Class is limited in size, so sign up early to ensure your seat! Aprons are not provided.

10 Wednesday, April 10 th 11:30 2:00 pm The Bright Side of Life Demonstration Class John Plymale Porcini $50.00 It s been way too long ~ call a friend or two and make a date to enjoy a lunch class at the Cottage before things get too hectic! You just might pick up an idea or two to use in the kitchen. Menu: Raspberry Martini Tuscan Tortellini and Kale Soup Sausage and Sweet Pepper Hash Mango Mousse Thursday, April 11 th 6:30 9:00 pm Fearless Fish ~ Milk Street Class Demonstration Class Lelia Gentle DreamCatcher Farm $65.00 Packed with protein, fast-cooking and low in fat (except the good, omega-3 kind), fish has a lot going for it. Except popularity. When it comes to home cooking, we either give fish a miss or, if we do try it, end up with rubbery shrimp or bland lumps of white or pink meat that never turn out quite right too dry or too mushy, or, worst of all, tasting of nothing in particular. At Milk Street, we treat fish with the respect it gets in other parts of the world. We cook delicate white fish in gentle heat to preserve moistness and tenderness. We use sharp aromatics and bold spices to provide a punchy counterpoint to its essential mildness. We do a one-sided sear to boost texture and flavor without running the risk of overcooking. And we get simmering right, adding bold flavor to banish any blandness and finding lighter alternatives to heavy cream. In this hands-on class, we'll practice these techniques as we make Menu: Fish Steamed with Sichuan Chili Bean Paste and Shiitake Mushrooms Brazilian Fish Stew Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo) Avocado Radish Salad Rice Friday, April 12 th 6:30 8:30 pm Date Night ~ Plant Based Hands On Class Mat Shalenko June Health and Wellness $ for TWO individuals By popular demand we present our first plant based Date Night class! Menu: Citrus Kale Salad with Almonds, Avocado and Pomegranate Black Bean and Spinach Enchiladas with Cashew Queso served with Chipotle Lime Rice Chocolate Raspberry Bars KIDS CLASS! Saturday, April 13 th 11:30 1:30 pm Personal Pot Pies ~ Kids Class Ages 7 12 years old Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Who doesn t love pot pies? Learn to make crust from scratch, make each filling and sauce. Then you will assemble three different mini pies, bake them and enjoy. Menu: Chicken Pot Pie Beef Pot Pie Roasted Vegetable Pot Pie * (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision) *** when registering, please list the child s name and age in the comment section. Saturday, April 13 th 6:30 8:30 pm Date Night ~ Thunder Over Louisville Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Roasted Onion and Mushroom Bread Pudding with Sauce Mornay Seared Pork Medallions served with Cranberry Apple Veloute, Rice Pilaf and Corn Pudding Warm Sabayon over Buttermilk Biscuits and Marinated Fruit *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Monday, April 15 th 6:30 9:00 pm Spring into Easter! ~ Plant Based/Gluten Free Demonstration Class Mat Shalenko June Health & Wellness $50.00 Spring has finally arrived and Easter is a week away. Celebrate the holiday with no regrets and enjoy every last bite! Menu: Herbed Cauliflower with Currants, Pine Nuts and Balsamic Drizzle Creamy Asparagus and Caramelized Onion Soup Kale, Lentil and Roasted Beet Salad Chickpea Stuffed Portabellas Raspberry Lemon Cheese cake Bars Wednesday, April 17 th 11:30 2:00 pm Italian Classics: Pesto, Polenta and Risotto ~ Milk Street Class ~ Vegetarian Demonstration Class Lelia Gentle DreamCatcher Farm $65.00 Italian Classics is an ode to three great Italian dishes polenta, risotto and pesto and the traditional way to make each. We'll make pesto from mountains of basil and a whisper of garlic; polenta from just cornmeal, salt and pepper and without stirring; and brilliantly colored saffron risotto that, again, contains fewer ingredients and requires less

11 work than we thought was needed. The key to this class is technique, and we will discuss the very few, but very important, steps to make each dish. There are no tricks or gimmicks in this food; just tradition. In class we will explore the three base recipes, and beyond. In addition to saffron risotto, pesto, and soft polenta, we will explore three different vegetable broths from scratch, two additional variations of the risotto; turn leftover risotto into arancini (fried rice-cheese balls), and make a classic tomato-anchovy sauce to ladle over soft, hot polenta. Menu: Arancini Both Soft Polenta and Fried Polenta Pesto alla Genovese Saffron Risotto ~ risotto alla Milanese Pesto Panzanella Spicy Tomato Sauce with Garlic and Anchovies Wednesday, April 17 th 6:30 9:00 pm Derby Day Winners ~ Cookie Decorating Workshop Hands On Class Anne Simpson Cookie Decorator $60.00 This class is open to both adults and kids ages 12 and up. Learn to decorate a variety of gorgeous cookies, perfect for Derby, to give your family and friends or enjoy yourself. Learn the techniques and tricks to work with royal icing, achieve the proper consistency as well as coloring the icing; you will learn the correct way to fill and use a piping bag for decorating as well as how to store leftover icing. Several different cookie decorating techniques, including working with royal icing, outlining and flooding cookies will be covered in class as well as tips for baking the perfect cookie. Anne will share her recipes for Traditional Sugar Cookies and Royal Icing. Students will take home four cookies they complete in this class ~ Thoroughbred Horse Head Mint Julep Jockey Silk Red Rose *All tools, icings and cookies are supplied. Friday, April 19 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Lump Crab Cakes with Roasted Corn Relish Seared Beef Tenderloin with Braised Pork Belly, Spicy Maple Honey Glaze, Stir Fried Vegetables and Sticky Rice Zabaglione with Fruit and Biscotti *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Saturday, April 20 th 6:30 8:30 pm Private Event Hands On Class Mike Cunha Sullivan University Monday, April 22 nd 6:30 8:30 pm Hone Your Knife Skills ~ Technique Class Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Whether you are just learning or need a refresher course, don t miss out on this class! Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the correct way to slice, dice, chiffonade and mince. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class it s worth every penny! This class is very popular, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Remember, you get a 10 % discount off all purchases on class night, so if you have wanted to begin or add to your knife collection, this is a great time to do so! Look at our large selection of Wusthof cutlery; we have the lowest possible prices. Don t forget, we have knife sharpening available every day with a quick turnaround time! Wednesday, April 24 th 6:30 9:00 pm A Tour of Italy ~ Umbria Demonstration Class Sandra Gugliotta Dining Elegance Caterers $55.00 This region of Italy is the most centrally located in the country. It is also one of Italy s smallest regions. Its capital is Norcia. One of the most recognizable cities of the region is Perugia, known mostly for its chocolate. This region uses mostly pork as a staple meat and the black truffle as a favorite culinary delight which is available seasonally from Christmas through March. Wild caught birds are also a delicacy in this region as they are often hunted & served both at home and in local restaurants. Menu: Minestra di Riso e Lenticchie ~ Rice and Lentil Soup ~ a hearty almost stew rich flavored soup of lentils, parsley, garlic, tomatoes sausage and rice topped with grated peccorino cheese Bistecchine in Teglia ~ pan cooked thin beef steaks with prosciutto, mushrooms, fresh parsley, lemon and broth, accompanied by garlic rubbed toasted bread Pomodori Ripieni al Umbra ~ Regianal Stuffed Tomatoes ~ vine ripened tomato halves

12 stuffed with a parsley, garlic & extra virgin olive oil seasoned bread stuffing oven baked and served with your favorite meat dish Birbanti ~ Baked Pine Nut, Citrus and Cinnamon Dessert Balls Thursday, April 25 th 11:30 2:00 pm Classic French Crepes Demonstration Class Lelia Gentle DreamCatcher Farm $50.00 The versatile crepe can be the perfect breakfast, snack, or dessert food! In this class, students will learn how to prepare and cook the perfect crepes along with a variety of savory and sweet fillings that complement the delicate and delicious crepes. Menu: Crabmeat Crepe with Mornay Sauce Spring Asparagus Crepe with Goat Cheese, Leeks and Mushrooms Ham and Gruyere Crepe Classic Crepe Suzette Thursday, April 25 th 6:30 9:00 pm License to Chill Demonstration Class John Plymale Porcini $55.00 Close your eyes, feel the sun on your face, the breeze in your hair and the sand between your toes. It s almost that magical time to pull up a lounge chair, kick back and enjoy the arrival of summer; and you don t have to leave your home to do it! Menu: Honeydew Basil Margarita Lobster and Corn Fritters with Aioli Porchetta with sautéed Tuscan beans and Swiss Chard Banana Pudding Poke Cake Friday, April 26 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Risotto with Leeks, Chevre and Sundried Tomato Pesto Fish and Shellfish Pot au Feu with Spicy Lobster Broth with Garlic, Lemongrass and Fresh Lime Chocolate Mascarpone Trifle with Amaretto Cookies and Whipped Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Saturday, April 27 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Candied Bacon and Kale Frittata with Savory Cream Topping Filet of Salmon en Croute served with Lemon Caper Veloute and Glazed Carrots Apple, Pear and Walnut Crumble with Vanilla Ice Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Thursday, May 9 th 6:30 9:00 pm International Meatballs ~ 3 Global Variations ~ Milk Street Class Partial Hands On Class Lelia Gentle $75.00 In this class we ll explore global variations on a classic comfort food meatballs! You ll learn to make Turkish, Indian, and Vietnamese versions. We ll cook, eat, and discuss technique throughout class so come hungry and ready to get your hands dirty. Menu: Turkish (Beef) Meatballs with Lime Yogurt Sauce Cashew-Coconut (Beef) Meatballs with Creamy Spiced Tomato Sauce Vietnamese (Pork) Meatball Lettuce Wraps Friday, May 10 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Spicy Goat Cheese, Sweet Potato and Chicken Empanadas with Honey Chipotle Crema Seared Salmon, Niçoise Vegetables, Couscous and Herbed Butter Bananas Foster Bread Pudding *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

13 Saturday, May 11 th 11:30 1:30 pm Pack It Up and Go ~ Kids Class Hands On Class Lelia Gentle DreamCatcher Farm $50.00 Eating outside for a picnic, at the lake, on the boat or at the pool is so much fun! Learn to make some great food that you can take with you and share with family and friends. Menu: Oven Fried Chicken on Homemade Biscuits Make Ahead Pasta Salad Black & White Dipped Cookies ~ prepared cookies that you will dip in white and dark chocolate * (parents will not be permitted to stay during class; our staff will be on hand to assist the chef and the students and provide extra supervision) *** when registering, please list the child s name and age in the comment section. Saturday, May 11 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Seafood Gumbo with White Rice New Orleans Style BBQ Smoked Pork Medallions, Roasted Red Potatoes and Succotash Bananas Foster Bread Pudding *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Monday, May 13 th 6:30 9:00 pm Ready for Summer? ~ Plant Based/Gluten Free Demonstration Class Mat Shalenko June Health and Wellness $50.00 With the summer holidays are aproaching, think cookouts, picnics and pool parties. Stay on track while still enjoying delicious foods that scream SUMMERTIME! Menu: Citrus Kale Salad with Beets and Fennel Roasted Corn and Green Bean Potato Salad Lentil Veggie Burger with Mango Carrot Slaw BBQ Jackfruit Tacos Banana Pudding with Almond Shortbread Cookies Wednesday, May 15 th 6:30 9:00 pm A Tour of Italy ~ Marche Demonstration Class Sandra Gugliotta Dining Elegance Caterers $55.00 This region is host to a deep Adriatic Sea with rocky beaches, small hills inland ancient towns and heavy forests. Known for a town called Ancona and white Verdicchio wines, the cuisine of the locale is fish, various hunted small birds, olives & pork dishes. Many dishes incorporate both herbs and spices. Menu: Pizza al Formaggio ~ Specialty of the town of Lesi ~ Cheese Bread ~ a brewers yeast raised dough loaded with cubed and grated parmigiano, gruyere, peccorino and provolone Cavolofiore Fritto ~ Fried Cauliflower ~ steamed cauliflower florets dipped in yeast batter and fried until golden Umido alla Marchigiana ~ Braised Veal Marche Style ~ a veal breast seasoned with a minced stuffing of lemon zest, prosciutto, garlic, butter, salt and pepper then seared in onions and braised with red wine, tomatoes, broth, vegetables and fresh herbs Zucchine al Forno ~ Baked Zucchini ~ simple baked stuffed zucchini with seasoned bread and parsley filling Thursday, May 16 th 11:30 2:00 pm A Lazy Afternoon Demonstration Class John Plymale Porcini $50.00 Bring a taste of deliciousness home and enjoy the bold flavors found in this class! We bet that one or more of these dishes will become a go-to favorite. Menu: White Gazpacho Sausage and Fontina Muffins Italian Style Ruben with Lemon Aioli Creamy Lemon Cheesecake with Lemon Curd Topping Friday, May 17 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Shrimp and Scallop Gratin with Brandy and Green Peppercorn Sauce, Shallots and Spinach Chicken and Andouille Sausage Jambalaya with Black Beans and Rice Chocolate Bailey s Irish Cream Mousse with Biscotti *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

14 Saturday, May 18 th 6:30 8:30 pm Date Night Hands On Class Mike Cunha Sullivan University $ for TWO individuals Menu: Warm Spinach Salad with Bacon, Onion and Goat Cheese Seared Breast of Chicken Cordon Bleu with Saffron Rice and Ratatouille of Vegetables Chocolate Espresso Mousse topped with Toasted Meringue *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. Thursday, May 23 rd 11:30 2:00 pm Tuesday Night Dinners ~ Milk Street Class Demonstration Class Lelia Gentle DreamCatcher Farm $65.00 Tuesday Nights at Milk Street are our solutions for hectic weeknight meals. We bring together ideas, tips and recipes from chefs, cookbook authors and food writers, then shape them into simple, flavorful meals. With no special equipment or advanced skills needed, each recipe is designed to come together quickly and become a go-to in your dinner repertoire. In this version of our popular problem-solving class, you will learn to make three amazing dishes. Menu: Vietnamese Shaking Beef (Bo Luc Lac) Rigatoni with Roman Broccoli Sauce West African Chicken Stew Friday, May 24 th 6:30 8:30 pm Date Night Hands On Class David Moeller Sullivan University $ for TWO individuals Menu: Pasta with Mushrooms, Asiago Cheese and Pancetta served in a Basil Pesto Butter Sauce Chicken Breast stuffed with Prosciutto Ham and Gouda Cheese with a Parmesan Crust served with Roasted Garlic Sauce, Whipped Yukon Gold Potatoes and Sautéed Vegetables Malted Waffle Bread Pudding with Spiced Pecans and Maple Syrup *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided. ~ Visit us soon and see our newly renovated classroom as well as our new retail space ~

15 CLASS REGISTRATION & CANCELLATION POLICY Cooking at the Cottage classes are a ticketed event, filled on a first-come basis and payment must be made at the time of registration. ONLINE registration is NOW AVAILABLE, can be done in person or by phoning the Cottage at (502) (no requests honored). Payment is due at time of registration. We accept all major credit cards. If paying by Gift Card, please have your card, available since we will need the numbers printed on the back of the card. Please bring your card with you to class for redemption. If paying with a split payment (gift card & credit card) or using a store credit, you must call the store to register. REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE SEVEN (7) FULL DAYS PRIOR TO THE SCHEDULED CLASS. WE ARE SORRY BUT WE CANNOT MAKE EXCEPTIONS. Cooking classes are like tickets to a performance, concert or sporting event: the show must go on, so we encourage you to send a substitute if you are unable to attend. If you cannot attend class and can t find a substitute, please let us know anytime during the 7 day period before class and if we are able to sell your seat(s) from a waiting list, we will issue you a store credit to be used for another class (not merchandise) during the next 12 months. Due to the availability of ingredients, sometimes the chef must substitute recipes in class or, because of time constraints, not every recipe scheduled is prepared. We will provide the class with a packet of written recipes but you are encouraged to make your own notes. All classes are held in our classroom at Cooking at the Cottage, unless otherwise noted. Participation in a Cooking at the Cottage hands-on class places you in a typical cooking environment with inherent risk. By registering for a Cooking at the Cottage event, you agree to release Cooking at the Cottage and its staff, employees and contractors, from all liability arising from direct or indirect damages or injury. We reserve the right to substitute instructors in a given class, if necessary. We want all of our students to have a great classroom experience so please arrive on time, keep talking to a minimum during class and silence your cell phone. You may wish to bring a sweater to class because the temperature in the classroom does vary. If we cancel a class due to inclement weather or other unforeseen circumstances, you will be notified by phone or as soon as the decision is made and a credit for another class will be issued. However, if we hold a class, there will be NO CREDITS or REFUNDS due to the weather, whether you attend or not. Don t forget all classes are held at Cooking at the Cottage, 3739 Lexington Rd., Louisville, KY Visit our website at & sign up for our newsletter, sent by twice monthly! Thank you for your patronage, loyalty and friendship! We look forward to seeing you in our kitchen!